This Jamaican fruitcake recipe is a dark, rich cake for wine and fruit lovers! I use this fruitcake recipe for Christmas and birthdays. I prefer to use Jamaican Red Label wine and white rum, but you can use your favorites.
Ingredients
- butter: 2 cups
- white sugar: 2 cups
- eggs: 9 piece
- white rum: 0.25 cup (optional)
- lime juice: 1 Tbsp
- almond extract: 1 Tbsp
- vanilla extract: 1 tsp
- zest of one lime: 1 piece (grated)
- dried mixed fruit: 2 pound (chopped)
- red wine: 2 cups
- dark molasses: 1 cup
- ½ cups all-purpose flour: 2 piece
- baking powder: 3 tsp
- ground nutmeg: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cinnamon: 0.5 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
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Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy. Dotdash Meredith Food Studios
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Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest. Dotdash Meredith Food Studios
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Stir in dried fruit, wine and molasses. Dotdash Meredith Food Studios
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Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans. Dotdash Meredith Food Studios
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
